Tender Green Salad with Strawberries, Cucumber and Basil

Tender Green Salad with Strawberries, Cucumber and Basil

Photo by Deb Lindsey for The Washington Post

This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries — plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.

Ingredients  

2 tablespoons walnut oil or extra virgin olive oil
2 teaspoons white wine vinegar
1 teaspoons honey
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
½ head butter, Boston or bib lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small strawberries, quartered if large, halved if small
¼ English cucumber, sliced thinly into half moons
2 tablespoons pistachio nuts, toasted and coarsely chopped
4 large or 8 medium fresh basil leaves, torn

Directions

Whisk the oil, vinegar, honey, salt and pepper in a small bowl.

Place the lettuce in a large bowl. Drizzle with about half of the dressing and toss to coat. oss half dressing with lettuce.

Divide the lettuce among 4 small salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with remaining dressing. Top each with ½ tablespoon pistachios and some basil.

Makes 4 servings

Serving size: 1 salad

Per serving: Calories 110; Total Fat 9g (Sat Fat 1g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrates 7g; Dietary Fiber 2g; Protein 2g

Copyright 2017 Ellie Krieger. All rights reserved.

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